Monday, November 22, 2010
Probably my favorite pie of all. I was so tickled when I found this recipe a couple of years ago. While I haven't entirely cut out corn syrup from our diet, I do try to avoid it so this was a great recipe. And, not so cloyingly sweet as the traditional recipe.
adapted from 'How to Cook Everything' by Mark Bittman
1 pie crust
2 cups shelled pecans (preferably toasted first)
1 c. white sugar
1/2 c. brown sugar
pinch of salt
1/4 c. canola oil
1 Tbsp. vanilla
Prebake crust (bake in a preheated 450 degree oven for 10-12 minutes) and place pecans on a baking sheet and bake (you can do this before the oven reaches 450 degrees), shaking and stirring, for about 5 minutes or until the pecans are hot. Cool the pecans; coarsely chop half of them and leave the other half intact.
Start the filling while the crust is in the oven. When the crust is done, turn the oven to 375 degrees.
Beat the eggs well, until they are foamy. Beat in the sugars, salt, and oil. While the crust is baking, warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in the vanilla extract and the pecans.
Place the pie plate on a baking sheet. Pour this mixture into the still-hot crust and bake 30 to 40 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.